Dibbs Belgian Chocolate Cherry Stout

All Grain Recipe

Submitted By: Dibbs (Shared)
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Batch Size: 5.00 galStyle: Specialty Fruit Beer (29C)
Boil Size: 7.13 galStyle Guide: BJCP 2015
Color: 54.6 SRMEquipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun
Bitterness: 33.9 IBUsBoil Time: 60 min
Est OG: 1.072 (17.4° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Single Stage
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs 10.05 oz Pilsen (Dingemans) (1.6 SRM) Grain 1
1 lbs 6.01 oz Chocolate Malt (Bairds) (500.0 SRM) Grain 2
14.67 oz Oats, Malted (1.0 SRM) Grain 3
7.34 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4
7.34 oz Roasted Barley (Briess) (300.0 SRM) Grain 5
3.67 oz Midnight Wheat (550.0 SRM) Grain 6
0.91 oz Styrian Goldings [5.4%] - First Wort Hops 7
0.91 oz East Kent Goldings (EKG) [5.0%] - Boil 60 min Hops 8
0.91 Whirlfloc Tablet (Boil 15 min) Misc 9
0.30 gal Sweet Cherry Puree - Vintner's [Primary] (18.0 SRM) Juice 10
1.0 pkgs Abbaye Belgian Ale Yeast (Lallemand/Danstar #) Yeast 11
1.0 pkgs Safbrew Abbey (Fermentis #644) Yeast 12
0.91 tsp Yeast Nutrient (Primary 3 days) Misc 13
7.27 oz Cocoa Nibs (Secondary 5 days) Misc 14

Notes

Add Black, Chocolate, and Roasted Barley to Mash for last 15 minutes before Mash Out for mash capping of all dark malts. Option of adding a 49 oz can of Vintner’s Harvest Fruit Puree – Blackbeery or Cherry to add to secondary fermentation

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